When one of my nieces told me about this mix I was skeptical that anything from a pouch could make a decent sinigang. How wrong I was. I have used this to make sinigang na sugpo using the recipe on the back of the pouch, as well as sinigang na isda by substituting red snapper for the prawns in the sugpo recipe. Both times the results were close to home made.
There are a few caveats that you should know though. First, a pouch of this mix contains 3360mg of sodium, so assuming that this makes eight servings of sinigang that is 420mg per. Not horrible, but think about the overall sodium count when you add patis which adds twice as much sodium per gram.
Also bear in mind that this contains monosodium gultamate (I can still hear in my head the Ajinomoto jingles from the 1960s and 70s). Nostalgia aside, these days that ingredient is less popular and you should know it's there. Personally I have no problems with it.
Nutritional caveats aside, this mix manages to product the same tart flavor that sampalok gives a home made sinigang, and also allows you to make that dish quickly and with an almost perfect flavor. The only way you can do better is to make it from scratch. Bottom line: my niece was right - this is a great mix.
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